Blog :: Ramblings of a health nut

Creamy Roasted Parsnip & Leek Soup

Posted on 31 Dec 2013 by maisha (posted in: blogs)

'Where's dad?', I asked my mom when I was visiting last Sunday. 'He's digging up some parsnips for you from the garden,' she answered. 'Yeah, I know,' I replied, impatient as always, 'but what's taking him so long?!'.
Turns out my dad almost dug his way down under for those parsnips, that's how well rooted some of them were:

Yes folks, that's how real parsnips look. This would be your home-grown garden variety and not the supermarket variety that would have you believe that parsnips were born immaculately white and similar sized. Some people wouldn't know where to begin when faced with a real parsnip. It's quite simple really. Just slip on a pair of dish gloves and start peeling. I use a 50 cents vegetable peeler, my mom uses a cheese slicer. Both get the job done.

Then, give them a good scrubbing. Again, you can use a fancy-pants vegetable brush. Or you can use a dish-washing brush. I have one for washing the dishes and one for scrubbing veggies/fruits. When your parsnips are dirt and grub free, do with them what you will. If you're going for my creamy roasted parsnip and leek soup, chop them into pieces of equal thickness, sort of...

You will need roughly 500 g of parsnip for the soup. Also quarter 3 onions, any variety will do. I used two red onions and one pink onion. Then wash and slice 3 leeks, use the whole leek (green and white). Just be sure to rinse out all the dirt that gets stuck between the layers. Divide the parsnip, leek, and onion over a lightly greased baking tray, drizzle with a tablespoon or so of olive oil, and using your fingers, toss to coat everything in oil. If you're like me, you'll have roasted garlic bulbs lying around in the fridge, I mean, doesn't everyone?! If you don't, throw a bulb of garlic onto your baking tray (no preparation whatsoever necessary). Roast the veggies at 170C (fan-assisted) for 40 minutes.

Once the veggies are roasted, peel the garlic. Giving each clove a little squeeze should be sufficient to release the golden garlic paste. Combine the roasted veggies and garlic in a high-powered blender or food processor with 6 cups (1.4 liters) of vegetable broth and process until smooth. You might have to do this in two batches, especially if you're using a VitaMix like me. Transfer the soup to a large pan on medium heat. 'Clean out' your food processor/blender with 2 cups (500 mL) of full-fat milk. Add the milk to the pan. Stir and heat the soup on medium heat. Add more water if you want your soup thinner. Taste and add spices/seasonings/condiments as desired, for example: freshly ground black pepper, salt, cumin, worcestershire sauce, za'atar... you can go almost any way you want with it.

Funny how such a gnarly looking root can be turned into this wonderfully silky smooth velouté-style soup.

This makes a generous 9-10 bowls full of soup.


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